The products required.

From a dense paper to make a 9 cones. Staple them with a stapler.

Foil to make cones for a stand that will hold them upright during baking. Here I will digress and say that these trees I did the second time. The first portion of the Christmas trees I have turned over in the oven :-( For the second portion stands for the cones I strengthened wooden skewers. So pay attention to the sustainability of your cones, you need to stand withstood the weight test!!!

To prepare the dough. This oil mix in blender with sugar. Add eggs, beat 3 minutes, Add vanilla sugar, cocoa powder, baking powder and salt.

Pour half of the flour, pour in half the cream and whisk. Then add another half of flour and remaining cream and whisk.

Not stopping to whisk, pour hot coffee over and whisk until smooth.

To coat the cones with butter and pour in the dough, leaving somewhere 1-2 cm to the edge. Place the tree in the oven and bake 25 minutes at temperature of 180°C. to Cool the tree, without removing the paper.

Carefully remove the Christmas tree from paper. I did not work out very carefully, and they broke up into 2 parts – top and bottom. It was decided to revive the tree, and I put it in blueberry jam, which turned out very-very well! Blueberry jam goes well with coffee flavor cakes. So if the tree you have left intact, then cut them crosswise and brush with blueberry jam. Next dark chocolate melt in a water bath and pour them our Christmas trees. Allow to solidify at room temperature.

Before serving, sprinkle with powdered sugar!

Bon appetit!